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Portuguese

  • Recipe

    Grilled Peri-Peri Chicken

    Peri-peri sauce is a hot, spicy chile–pepper–based condiment that originated in the Portuguese colonies of Africa. Available at most supermarkets, it gives the chicken a tangy not-too-hot flavor. Look for…

  • Recipe

    Clams with Herb Cream and Pork Belly Cracklin'

    Puffy, crunchy little cubes of skin-on pork belly are the star of this dish, but briny clams, potatoes, and light herbed whipped cream make it a meal to remember.

  • Article

    Pouring Port in Cocktails

    A cocktail with rum and port.

  • Recipe

    Pine Nut and Orange Cookies

    The addition of olive oil makes these tasty cookies moist and rich.

  • Menu

    A Portuguese Tapas Party

    A new spin on the cocktail party, inspired by Portuguese small plates.

  • Recipe

    Salt Cod and Corn Chowder

    Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…

  • Recipe

    Gazpacho Shots

    On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a…

  • Recipe

    Green Olive Spread

    What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of…

  • Recipe

    Warm Marinated Olives

    Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

  • Recipe

    Spicy Pickled Onions

    These onions are a great addition to a cheese plate. Make them at least 5 days before serving to allow the flavors to develop.